Alexandra Spikes

A bunch of delicious Thanksgiving meals directly from your West Boca Bullseye!

Here are our Bullseye staff’s thanksgiving recipes, so dig in!

• Green Bean Casserole- Ms. Rosenblum
• Ingredients:
• 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup or Cream of Celery Soup
• 1/2 cup 2% milk
• 1 teaspoon soy sauce
• 4 cups cooked cut green beans
• 1 1/3 cups French’s® French Fried Onions (amount divided in recipe steps below)

• Step 1 –
  Heat the oven to 350°F.  Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined.  Season the mixture with salt and pepper.
• Step 2 –
  Bake for 25 minutes or until hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.
• Step 3 –
  Bake for another 5 minutes or until the onions are golden brown.  Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.  Store leftovers in an oven safe dish for easy reheating. 

Credit: Campbell’s Soups

Snicker Salad- Christopher Jarzomkowske 

Ingredients & Steps:

1 box of instant vanilla pudding

1 cup of buttermilk

5 granny smith apples cut into bite sizes

1 tub of Cool Whip

5 bars of Snickers cut into bite sizes

Drizzle caramel all over the top

Credit: The Midwestern Mom on TikTok

Cornbread- Charlee Shon

1 cup all-purpose flour

1 cup yellow cornmeal

⅔ cup white sugar

3 ½ teaspoons baking powder

1 teaspoon salt

1 cup milk

⅓ cup vegetable oil

1 large egg

Steps:

1)  Gather the ingredients.

2) Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round

cake pan.

3) Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.

4) Add milk, vegetable oil, and egg; whisk until well combined.

5) Pour batter into the prepared pan.

6) Bake in the preheated oven until a toothpick inserted into the center of the pan

comes out clean, 20 to 25 minutes.

7) Slice and enjoy!

Credit: Allrecipes.com

Pumpkin Pie – Mackenzie Whitfield

1 9-inch Homemade pie crust, or store-bought, deep dish, unbaked

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

15 ounce can canned pumpkin or fresh pumpkin puree

12 ounce can evaporated milk

• Preheat the oven to 425 degrees F.

• In a large bowl, beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to the pumpkin mixture.

• Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell. 

• Bake at 425 degrees F for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in the center comes out clean.

• Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Credit: Tastes Better From Scratch

Sweet Potato Casserole with Marshmallows – Jenna Liotta

Ingredients:

5 sweet potatoes, peeled and sliced

½ cup packed brown sugar

¼ cup butter or margarine

3 tablespoons orange juice

1 pinch ground cinnamon

1 (10.5 ounce) package miniature marshmallows

Credit: Allrecipes

Creamy Baked Mac and Cheese – Brianna Jarzomkowske

Ingredients:

Elbow macaroni or cavatappi

Milk

Unsalted butter, divided

All-purpose flour

Grated Gruyère cheese

Grated extra-sharp Cheddar

Fresh thyme, leaves removed and stems discarded

Kosher salt

Freshly ground black pepper

Nutmeg

Panko bread crumbs, more if desired

Steps: 

• Cook the macaroni according to the package directions

• Heat the milk in a small saucepan until just simmering.

• Melt 6 tablespoons of butter in a large pot and add the flour to make a roux.

• Cook over low heat for 2 minutes, stirring frequently, until golden brown.

• Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken.

• Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg.

•  Add the cooked macaroni and stir well.

• Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine.

• Pour the mac and cheese into a 3-4 quart baking dish and sprinkle the panko on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Credits: What’s Gaby Cooking

Bolinho de Chuva – Luanne Barbosa

Ingredients: (8 servings) 

• 2 eggs 
• 1 cup of sugar 
• 1 cup (tea) of milk 
• 2 and 1/2 cups of wheat flour 
• 1 tablespoon baking powder 
• 3 tablespoons of sugar for sprinkling 
• 1 tablespoon cinnamon for sprinkling 
• 1 liter of oil for frying

Materials:

• Bowl 
• Skimmer
• Wisk Deep Frying Pan
• Measuring Jug

Preparation Method: (30 minutes)

• Mix all the ingredients until you get a creamy, homogeneous mixture. 

• Heat a pan with enough oil so that the dumplings can float. 

• When the oil is very hot (180° C), using a spoon, start adding small amounts of dough and fry until golden brown all over. 
• Place the cupcakes on absorbent paper and then roll them in cinnamon sugar.

Credit: Luanne Barbosa

Leslie’s Stuffing – Alexandra Spikes

Ingredients (6-8 people):

3 bags of Pepperidge Farm stuffing with herbs

3 containers of 32 oz Swanson chicken broth

1-1 1/2 Onion is recommended (but you can do however many you want)

Butter garlic

1.5 teaspoons of chopped fresh thyme (can be changed according to taste)

Basil

Rosemary

Pepper

Marjoram

Honey

Sage

Freshly chopped garlic (up to the family for how much)

Step 1:

Pour the stuffing from the bags into a pot with the chicken broth. Let heat until the stuffing is very soft to the touch.

Step 2:

Chop onions however you want and grill in a pan with the garlic butter, make sure they are not well done. Then place them into a pot.

Step 3:

Add thyme, basil, rosemary, pepper (no salt because there is enough salt in the ingredients already), marjoram, and garlic according to taste. Squeeze honey around the inside of the pot. Keep mixing until it’s really soft or soft enough to your families liking. Place stuffing in a tin pan and serve.

Credit: Alexandra Spikes

Mini Chicken Pot Pies – Nevaeh Albert

Materials:

• Frozen cubed cooked chicken
• Whole milk
• Half and half cream
• Mustard
• Salt
• Pepper
• Garlic powder
• Diced onions
• Frozen carrots and peas
• Pie crust
• Butter
• Parmesan

Step:

1. Place a pot on the stove and set the stove to medium heat
2. Add a stick of butter into the pot
3. Add .5 cups of milk, and .5 cup of cream
4. Mince one onions and add
5. Take a bag of carrots and peas mix and add
6. Cut chicken into cubes and put it in the pot and put the lip on the pot.
7. Season with salt, pepper, and garlic powder and add as much as you want.
8. Once the chicken is warm and tender pour .5 cups of Parmesan and 2 tablespoons of mustard 
9. Once mix, take a muffin pan and spray it down with pan grease 
10. Cut out pie crust to fit into the cups of the muffin pan and place the pie crust in cups
11. Fill the cups with the pot pie filling and cover the top coat with pie crust
12. Top with Parmesan cheese
13. Set your ovenSet the oven to 400 degrees and place pot pies in and let it cook for 6 minutes. When you take it out let in cool off for 2 minutes 
14. In a small bowl, crack 2 eggs and whisk with salt and Ms. Sally’s seasoning to make your egg wash
15. Place a coat of your egg wash onto your pot pies 
16. Place pot pie back into your oven at the same temperature and bake until golden brown 
17. When finished, take out pot pie and wait until the cool and then enjoy 

Credit: Nevaeh Albert

Chocolate Cream Pudding Pie – Sofia Swanner 

• 1 (5 ounce) package Jell-O Cook & Serve Chocolate Pudding & Pie Filling (do not use instant pudding mix)
• 1 ounce unsweetened Baker’s Chocolate
• 3 cups milk (I use 2%, but whole milk will also work well)
• 1 prepared graham cracker crust (a store-bought crust is perfectly fine, but a homemade crust is easy and extra special!)
• Optional garnish: whipped cream or Cool Whip 

• If you’re making your crust from scratch, combine graham cracker crumbs, sugar, and melted butter in a large bowl. Toss until all of the crumbs are evenly coated in butter (you can also mix the ingredients in a food processor). Set aside about 1-2 tablespoons of crumbs to garnish the top of your pie, if desired. Press crumbs into the bottom and up the sides of a deep-dish 9-inch pie dish and bake at 375°F for 8-10 minutes, or until golden brown. Allow pie crust to cool completely before filling. 

• Whisk together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan. Bring to a full boil over medium heat, whisking constantly. Make sure that all of the chocolate is completely melted and incorporated into the pudding. The mixture should be completely smooth. Remove the saucepan from the heat. The filling will thicken as it cools, so wait about 5 minutes, whisking regularly so that the filling stays nice and smooth.

• After about 5 minutes, the filling should start to thicken. Pour the filling into the prepared crust. Sprinkle with reserved graham cracker crumbs, if desired.

1. Refrigerate the pie for at least 3 hours (or overnight), until the filling is set. Slice and serve with whipped cream or Cool Whip on top. 

Credits: Blair Lonergan (The Seasond Mom) 

Roly Poly Cookies – Rachel Herman

ORANGE OIL DOUGH

2 eggs

2/3 cup sugar

1 teaspoon pure vanilla extract

1/2 cup orange juice

1/2 cup vegetable oil

3 cups all-purpose flour, approximately

3/8 teaspoon salt

1 teaspoon baking powder

………………………………………………………..

FILLING

1 cup raspberry, apricot or sour cherry jam

1 cup sweetened shredded coconut

1 cup plumped raisins or dried cranberries

1 cup ground walnuts

2 teaspoons cinnamon

2/3 cup minced dried California apricots

1 1/2 cups, approximately, Turkish delight, cut into small slivers

Directions

Yield: Two 12-inch rolls, about 10-15 slices each

• Stack two baking sheets together and line the top one with parchment paper.

For the dough

• In a medium bowl, whisk together the eggs, sugar, orange juice and oil. Fold in the flour, salt and baking powder to make a soft but rollable dough (you might need to add a few tablespoons more flour). Knead dough very briefly and gently on a lightly floured board just until it’s smooth and cohesive. Don’t overwork it. Cover dough with a towel and let rest 15 minutes or refrigerate until you need it (up to three days).
• Preheat oven to 350°F. Stack two baking sheets together and line a baking sheet with parchment paper. On a lightly floured board, roll out half the dough to a 1/4 inch thick rectangle of approximately 12″ x 8″. Repeat with the rest of the dough.

To fill the dough

• Spread jam on both rectangles, dividing it evenly between the two rectangles. Sprinkle on the coconut, raisins, nuts, cinnamon, cherries, and Turkish delight. Turn in the ends and roll into a jelly roll shape. Cut into 3/4″ slices and place on the prepared baking sheet. Bake until golden brown all over, 35-40 minutes. Let cool, then sift confectioners’ sugar on top.

Credit: Marcy Goldman (ReformJudaism.org)

Venezuelan Pan De Jamon – Hillary Hernandez

Ingredients:

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Dough:

• Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
• Flour: I like to use bread flour for this recipe, but if you only have all-purpose flour, it will work fine, too.
• Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the bread.
• Yeast: I recommend instant yeast because it doesn’t need to be activated; just mix it with the dry ingredients.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Egg: For the eggless version, see notes.
• Butter: You will use butter for the dough and for brushing the bread after baking. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.

Filling:

• Pimiento-stuffed green olives
• Ham – I like to use low-fat ham.
• Raisins
• Papelon syrup – See notes for instructions on how to make it. If you don’t have papelon, you can use molasses. You just need the tiniest amount.

• Make the Bread Dough To make the bread dough, combine the flour, sugar, yeast, and salt in a bowl. Then add warm milk and water, an egg (or egg substitute), and butter. Knead by hand or with a stand mixer until the dough is elastic and not sticky.

1. Rise. Let the dough rise in a warm place until puffy and doubled in size, about 1-2 hours.
2. From The Bread. Roll out the dough into a rectangle and top it with ham, olives, and raisins. Drizzle with papelon syrup and then roll it into a log.
3. Rise Again
   Cover the bread loosely with a damp towel, place it in a warm and humid area in your kitchen, and let it sit for 45 – 60 minutes or until puffy. 
4. Bake
   Brush bread with egg wash on all sides. Bake for 40 – 45 minutes, or until golden brown. Remove the bread from the oven, and while is still hot, brush it with melted butter.

Credit: Mommy’s home cooking